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  • Nithya

Roasted Potato wedges with Spicy Mint Mojo Verde

Crispy roasted Potatoes wedges served with spicy Mint mojo verde which is made of cilantro, mint, bell pepper & chilies.

Potatoes are one of the most versatile veggies in the planet and you can pretty much bake, boil, steam, fry or grill them. Scalloped Potatoes or Potato Stacks with Gruyere has been on my mind for long. I bought some Gruyere cheese, which are hard to find, and they are expensive too. We had some guest coming over for dinner and Potato stacks was one of the items on the menu. I tried out a small batch in a muffin pan. Gruyere cheese melted well and had an amazing flavor but overall, the stacks were too greasy. While baking the fat in the cheese separated and left an oily mess. I had used less than half tablespoon butter but it wasn’t still perfect. So, I dropped the idea of making stacks. Since I had lots of potatoes, I chopped them into cubes and roasted them in the oven.

I had stumbled upon the Mint Mojo Verde Recipe in a book that I had read recently. I am unable to recall the name. I vaguely remembered the ingredients but decided to make it my way. I used fresh cilantro and mint along with green pepper and serrano chilies/jalapenos and some breadcrumbs to give it some volume. It was too spicy, but we loved it. It paired well with the Roasted Potatoes.

We loved it so much that I made it again. And this time instead of chopping the potatoes into cubes I cut them into wedges. I used Russet Potatoes but Yukon Gold would be good too. To peel or not to peel is your choice. But I personally love the flavor of the skin of the Russet potatoes. I have also read that soaking cut potatoes removes some of the starch which helps them to crisp more. I am sure you will enjoy making this as much as I did!


Serves : 2-3 people


3 medium size Potatoes, cut into wedges with skin

2 tablespoon olive oil

Salt and pepper , as per taste

For the Mint Mojo Verde

¼ cup Fresh Mint, tightly packed

3/4 cup cilantro, tightly packed

½ bell pepper, roughly chopped

2-3 serrano chilies ( adjust the chilies based on the spice level you can handle)

2 garlic cloves

½- 1 teaspoon of lemon, juice

2-3 baguette slices or any plain old bread

2 tablespoon olive oil

Salt, as needed

Preheat oven at 400F. Put the potato wedges in a baking tray. Drizzle oil and toss them. Sprinkle salt and pepper and mix them. Arrange the potatoes on the tray without overlapping. Bake the potatoes for about 35-40 mins or until brown and crisp. Flip them over once in between, around halfway mark. Each oven temperature varies, so watch out.

For the Mojo Verde:

Place Mint leaves, Cilantro, bell pepper, garlic, lemon juice, salt, and bread in a food processor. Pulse them well. Slowly add the olive oil and give it a quick mix. You should have a coarse chutney.

Just before serving, place the potatoes on a plate and top it with the Mojo Verde. Serve immediately. Enjoy!


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